It's been a few years since my last visit.I made a reservation to celebrate a special occasion.Each course features unique dishes that are thoughtfully crafted. I didn’t ask how often the menu changes, but the level of care put into the food is clearly above the everyday dining experience, making it a truly special restaurant.The restaurant is located underground, with the second basement level serving as a bar and waiting area, while the dining area is on the first basement level.As it’s stated that guests must be high school age or older, neither the customers nor the staff are overly formal, yet the atmosphere is distinctly different from that of a casual eatery.The first dish was duck liver pâté, rich in flavor.The second dish featured Tokyo white mold cheese, which had no strong milk flavor and concentrated only on the delicious aspects of the cheese, accompanied by olive oil from Shodoshima and tomato espuma.When I asked why the espuma was transparent despite being made from tomatoes, I learned that they only used the parts of the tomato that lack redness, such as the flesh and juice. It seems there’s chemistry behind the cooking.As I enjoyed the meal, I observed the other guests and reflected on the past, making for a meaningful time.The matcha I had at the end was exceptionally delicious.It was a great meal. Less